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In a large bowl, combine the Greek yogurt, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and lemon juice. Add the chicken thighs and toss until fully coated. Let marinate while you prep everything else, or longer if you have time.
Add the rinsed rice, bone broth, garlic, and salt to a pot. Bring to a boil, then cover and reduce to low. Cook for about 15 minutes, or until the rice is tender. Fluff with a fork and finish with fresh lemon juice and herbs.
Air fry the chicken thighs at 400°F for 22–25 minutes, flipping halfway through, until cooked through and lightly charred on the edges.
In a bowl, stir together yogurt, grated cucumber, garlic, lemon juice, olive oil, red wine vinegar (if using), dill, salt, and pepper. Chill until serving.
Combine tomatoes and cucumber in a bowl. Drizzle with olive oil, lemon juice, and season with dill, salt, and pepper. Toss gently.
Slice the chicken and serve in bowls with the garlic lemon rice, tzatziki, and Mediterranean salad& enjoy!!